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Barbacoa Beef Tacos

This Barbacoa shredded beef is tender, smoky, spicy and slow cooked to perfection. It goes great in a taco, quesadilla, burrito or salad and as the recipe itself is Keto, Paleo and Whole30 compliant you can really dress it up according to your dietary needs.
5 from 10 votes
Prep Time 10 minutes
Cook Time 8 hours
Course Main Course
Cuisine Mexican

Equipment

  • Food Processor or Blender
  • Slow Cooker
  • Skillet

Ingredients
  

  • 3-4 pounds beef chuck roast
  • 1 tbsp olive oil
  • salt & pepper
  • 4 oz jar of diced green chiles
  • 2-3 chipotle peppers in abodo sauce
  • 4 cloves garlic
  • 1 small onion
  • 2 tbsp apple cider vinegar
  • ½ tbsp chili powder
  • ½ tbsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 tsp cumin
  • 1 tsp salt
  • ½ tsp coriander powder
  • 14.5 oz can of diced tomatoes

For Serving

  • corn tortillas or butter lettuce or other compliant wrap
  • fresh limes
  • fresh cilantro
  • white onion, diced
  • avocado (optional)
  • sour cream (optional)

Instructions
 

  • Combine diced green chiles, chipotle peppers, garlic, onion, apple cider vinegar, chili powder, paprika, garlic powder, onion powder, dried oregano, cumin, salt and coriander in a food processor or blender. Pulse several times until everything is chopped up and combined. Set aside
  • Cut your chuck roast into several large chunks. Generously season all sides with salt & pepper.
  • Preheat 1 tbsp olive oil in a skillet over medium-high to high heat until shimmering. Once hot, carefully place the beef chunks in the pan and sear over high heat for about 1 minute per side until all sides are browned. *Note* If you're in a time crunch you can skip this step and but the beef straight into the slow cooker but searing beforehand gives extra depth of flavor.
  • Once browned, place the meat into a slow cooker and cover with your green chili chipotle sauce. Pour in one 14.5 oz can of diced tomatoes and stir until well combine.
  • Cook in the slow cooker over low heat for 8-10 hours or until meat is fall apart tender.
  • Remove beef from the slow cooker and shred using 2 forks. Use a ladle to spoon sauce over the beef until it is moist and covered but not soupy. You may use all of the sauce or just a cup or two depending on preference.
  • Serve in corn tortillas, butter lettuce or other compliant wrap. Top with diced white onions, cilantro, an avocado slice and a generous squeeze of lime. Enjoy!
Keyword Dairy Free, Gluten Free, Keto, Paleo, Whole30
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